There are Times Not to Shush

The squeals of delight emitted from my six year old son, as he spotted my picture in the newspaper, brought the local newsagents to a standstill. He raced up and down the queue, crumpling the still unpaid for paper shouting look, look ..my mummy’s famous. I didn’t shush him

Writing weekly for the Northampton Chronicle and Echo is just what I need to keep me focused. Developing the recipe for the paper is a process of perfection. I made the jam, wrote up the recipe, re made the jam, altered the recipe, repeated the process and to my mind perfected it.


The radio on the other hand is a whole different matter. The subject that I was invited to talk about was barbecuing, but what exactly what aspects we going to talk about? You can’t perfect a radio interview. It just happens. I decided that the best way to talk about the food was to actually recreate the food and just before I set off to the studio I set to barbecuing John’s lunch. Luscious lemon grass skewered sausages, Chicken breasts marinated in fresh marjoram and garlic, and of course a homemade beef burger with a large dollop of Spiced Tomato jam. Still warm as I arrived, the food went down a treat, and so did the the interview. BBC Radio Northampton's afternoon show with John Griff was just brilliant. He is a man with an appetite, brilliantly engaging, I found after a few minutes I really started to enjoy myself. In fact, it was over all too quickly and for those of you who know what a chattery person I am you will know my frustration on running out of time to talk. Luckily I have been invited back again on the 9th of July. The next subject is Picnics... I’ll have time to practice on the kids first.

For anyone who wants to listen to the Spot on The John Griff Show you have just 5 more days to catch it on i player click here - it starts after 13 minutes.

Accidental Jam

I abandoned the 2kg of rapidly softening tomatoes after an email arrived confirming that I am to be the new recipe colomist in the local paper. I was so excited about the first recipe that I dropped the jam in favour of spiced bread idea I have been considering. It was ok. Not the knock out I had been expecting. I dismissed this idea and thought I’d try out a similar based spicy cake on the Saturday Cricket crew instead.


What I tried to create was a fast batter cake based on Peshawari nan bread. Desiccated coconut, almonds, and spices mixed in. I was rushing. I am somewhat used to turning out culinary success at a wiz of the mixer, and I left the house armed with what I assumed would be a winner cake by 9am. Not this time. I arrived at the cricket club with the still hot cake. Inevitably the hungry chaps looked on in anticipation as I served..... spiced Gump. It was under cooked. I was mortified - luckily the man I was serving was charming. There is lesson here .... test before serving.

Returning it to the oven I baked it for a further 15 minutes despite knowing it was a heavy cake. Later people came along and ate the odd slice; some even said they liked it, to the point that made me wonder if I was perhaps being a little over sensitive. On the way home I called in to Cathinka’s. (Closest girlfriend.) She took one bite, and to my relief, the self doubt was confirmed. She delightfully pronounced it dull.

Sunday afternoon I was at a loss as to what would make east meet west. It had to be simple, charming, seasonal and not overly expensive. I set to on the tomato jam recipe. While the tomatoes were being peeled and the pressure of needing to use them abated, I had a eureka moment. I realised that by adding the spices into the jam the combination would serve to hit the right note. You can't really go wrong with Jam, however this mix was like when a major chord is played on the piano and it hits all the right notes simultaneously. Sweet, intense, tart, and aromatic I couldn’t wait to get it on to a mellow cheddar I had in the fridge.

Realising perhaps the best way to thank the Editor for taking a chance on me I shall send him a pot tomorrow. We’ve eaten two pots already so I think I had better get back to the kitchen and retest the recipe .. you know just in case..

The Scone of All Fears

I have picked up a book and started reading it. In true form I have been distracted from my mission to write today; however, it is not unrelated. The book is called Will Write for Food by Dianne Jacob. I haven’t even got through the first 3 pages and I have started making notes.

Asking a simple question in the first few pages as to why I want to write a recipe book in the first few pages had me reaching for the kettle and a rather deep review of my motives. Well, there is the inevitable ego rush of “Gosh what a good cook am I.” Then there is the desire to pass on something to my children, not the book, but the approach to life. But the real reason is that I believe I have a unique expertise worth sharing. I am convinced.

Knowing my passion for food, I was asked recently, by a friend who owns a group of care homes, to help a boy, who, some time ago, was attacked and set on fire. He had shown remarkable resilience in his recovery and demonstrated some interest in food and cooking. She wanted this curiosity stimulated. So today I went to meet this young chap whose circumstances in life have failed him

My nerves have been up all week. I have been fretting about the inevitable feelings of over privilege and how much guilt I would experience for being fortunate. I needn’t have worried. These were the last things on my mind as I drove home.

We made cheese and caraway scones and an impromptu bacon pizza.

What is remarkable is the way in which food affects us. It stimulates comforts, nourishes and fulfils us, and I am not talking about the eating of food. I am talking about the making of food.

The pride on this lad’s face as he set out his culinary achievements was priceless. I can only imagine from the sounds of the kids gathering around the table that the eating of it was even better. As I left luscious wafts of baked cheese and oregano filled the house. My parting thoughts were not as I had feared; they were simply ...what a pity I can’t stay for lunch.

Test Cricket

According to Wikipedia, Test cricket is generally considered the ultimate test of playing ability and endurance in the sport.

I suppose testing a recipe first thing on a Saturday morning, with three children and a husband to breakfast and get out in time for Cricket could be considered the ultimate test of my recipe and endurance too – So a fitting blog title for my 100mph Batter cake.

Did it work? Well yes and no. The 100mph bit did work. I literally threw it together.

The main problem was the reduction of 14 plums, bought especially, to just 2 overnight. It’s difficult to get cross when I have an open fruit bowl policy in the house, and the culprits are no doubt evenly distributed. So I had to add in emergency rhubarb. This mix worked.

Arriving early in the morning with homemade cake inevitably elicits an oooh or an ahh which makes me feel like a fraud. Each time these appreciative noises are cast my way I have to explain that it is not actually impressive to throw a bunch of ingredients in a bowl, wiz then bake. Believe me this is not simply your classic British modest self depreciating response. It really is that straightforward.

I was warmly greeted this morning with expectant enthusiasm from two non breakfasted chaps. It’s just the sort of motivation I need. I am unable to resist feeding hungry people. Well not just hungry people.. anyone willing to eat really. I realise that I get as much pleasure from watching someone enjoy food as I do cooking it. Good job really... the alternative image of a mardy cook unwilling to share the grub is somewhat worrying.

So the batter cake needs retesting.

I wonder if the cricketers would mind eating some more next week?